Description
A vibrant and flavorful dish of stir-fried rice vermicelli noodles with succulent shrimp, fresh vegetables, and aromatic curry powder, inspired by the classic Singapore Noodles recipe. Perfect for a quick and delicious Asian-inspired meal.
Ingredients
Scale
Main Ingredients
- 8 oz rice vermicelli noodles
- 12 large shrimp, peeled and deveined
- 2 eggs, beaten
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 3 stalks green onion, sliced (separate white and green parts)
- 1 cup cherry tomatoes, halved
- 2 tbsp cilantro, chopped (optional)
Flavorings & Oils
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp curry powder
- 2 tsp sesame oil
- 2 tbsp neutral oil (such as vegetable or canola oil)
- Salt and pepper, to taste
Instructions
- Soak Noodles: Place the rice vermicelli noodles in a large bowl and cover with hot water. Let them soak for 5-6 minutes until tender, then drain and set aside.
- Cook Shrimp: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Scramble Eggs: In the same skillet, pour in the beaten eggs and scramble until just set. Transfer the cooked eggs to a plate and set aside.
- Stir-Fry Vegetables: Add the remaining 1 tablespoon of oil to the skillet. Stir-fry the minced garlic, grated ginger, sliced red bell pepper, julienned carrot, and the white parts of the green onions for 3-4 minutes until the vegetables are slightly softened but still crisp.
- Add Curry Powder: Sprinkle the curry powder over the vegetables, stirring well to coat them evenly and allow the spices to toast for about 30 seconds, enhancing their aroma.
- Combine Ingredients: Add the drained noodles, soy sauce, cooked shrimp, and scrambled eggs back to the skillet. Toss everything gently but thoroughly until well combined and heated through.
- Add Final Touches: Stir in the halved cherry tomatoes and drizzle with sesame oil. Cook for an additional 1-2 minutes to heat the tomatoes slightly and infuse the dish with fragrant sesame oil.
- Garnish and Serve: Sprinkle the tops of the green onions and chopped cilantro (if using) over the dish. Serve the Singapore noodles hot for the best flavor and texture.
Notes
- Rice vermicelli noodles soak quickly; avoid over-soaking to prevent mushy noodles.
- Shrimp can be substituted with chicken or tofu for variations.
- Adjust curry powder quantity to suit your spice preference.
- Use neutral oil like vegetable, canola, or peanut oil for high-heat stir-frying.
- Fresh vegetables can be varied by adding snap peas, bean sprouts, or mushrooms.
- Serve immediately as noodles can become clumpy if left to sit.
